Strawberry Ice Cream Cheesecake

Treat yourself to the delightful combination of cheesecake and ice cream with our Strawberry Ice Cream Cheesecake recipe. The luscious strawberry flavor pairs perfectly with the creamy texture, while the pretzel crust provides a satisfying crunch. Perfect for making ahead and serving at summer parties, this dessert is sure to be a crowd-pleaser.

What will it be – cheesecake or ice cream? You can have both with this Strawberry Ice Cream Cheesecake! This dessert perfectly marries the creamy richness of cheesecake with the refreshing lightness of ice cream. It is a fantastic choice for warm summer days when you want something sweet and satisfying yet cool and refreshing. The combination of fresh strawberries, tangy cream cheese, and smooth vanilla ice cream makes this dessert stand out, not just in flavor but in presentation too. Plus, the unique pretzel crust adds an unexpected salty crunch that complements the sweetness of the cheesecake beautifully.

I was excited to make this recipe because I love ice cream-based desserts. They remind me of the past and fun times with family. This connection is probably because of the ice cream salad (which actually isn’t a salad) that my great aunt made. The mere mention of ice cream desserts always makes me think of it.

I know you’re going to love this recipe and want to make it ASAP! So, gather your ingredients and let’s create a dessert that’s bound to become a new favorite in your household.

Why You’ll Love This Recipe

• This dessert masterfully blends the rich, tangy cream cheese with the sweet and fruity essence of strawberries, creating a flavor profile that’s both refreshing and satisfying. The pretzel crust adds a delightful salty crunch, making each bite a balanced treat.
• Whether it’s a bridal shower, Fourth of July, or any summer gathering, this Strawberry Ice Cream Cheesecake is a show-stopping dessert that will impress your guests for any occasion. Its stunning appearance and delicious taste will have everyone coming back for seconds.
• With the bulk of the work done in advance, this cheesecake allows you to enjoy your event without the last-minute kitchen rush. Simply prepare and freeze, then garnish just before serving. It’s a stress-free dessert that doesn’t skimp on flavor.
• Personalize your cheesecake with a variety of toppings like fresh berries, whipped cream, or even a drizzle of chocolate. This flexibility lets you adapt the dessert to your taste and the occasion, making it a versatile addition to your recipe repertoire.

Ingredients

Simple ingredients make up this fabulous cheesecake. Here’s what you will need: 

• Fresh or Frozen Strawberries: These provide the sweet and fruity base for the cheesecake, delivering a burst of fresh strawberry flavor in every bite.
• Sugar: Essential for sweetening the cream cheese mixture and enhancing the natural sweetness of the strawberries.
• Cream Cheese: This gives the cheesecake its rich and creamy texture, adding a tangy contrast to the sweet strawberries.
• Vanilla Ice Cream: Softened and blended into the mix, it brings a delightful creaminess and helps set the cheesecake.
• Pretzels: Used for the crust, they offer a unique salty crunch that complements the sweetness of the cheesecake.
• Brown Sugar: Adds a touch of molasses sweetness and helps bind the pretzel crust together.
• Unsalted Butter: Melted and mixed with the pretzels and brown sugar to create a cohesive, flavorful crust.
• Additional Berries: For garnish, they add a fresh, decorative touch and enhance the strawberry flavor.
• Whipped Cream: A light and airy topping that adds a touch of elegance and extra creaminess to each slice. Check out my easy homemade whipped cream recipe.

How to Make

And with that, we’re ready to make this Strawberry Ice Cream Cheesecake! I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. Begin by lining the bottom of an 8-inch springform pan with parchment paper. Set aside.
2. Place the pretzels in a food processor. Pulse until they resemble sand. (Alternatively, you can place the pretzels in a plastic sealable plastic bag and smash them repeatedly with a rolling pin.)
3. Add the finely crushed pretzels, brown sugar, and melted butter to a bowl. Stir to combine. Spoon this mixture into the prepared springform pan and press the mixture down with your fingers to form an even layer of crust. Freeze for 30 minutes. I love a pretzel crust. (It reminds me of my Strawberry Jello Salad! Have you tried it?)

4. Place the strawberries in a small saucepan over medium heat. Cook for 3-5 minutes or until the berries start to break down. You can speed up the process by crushing the berries with the back of a spoon. Remove the cooked strawberries from heat and strain them through a fine sieve into a bowl. Use a spatula or a spoon to push through as much of the liquid as possible. Discard the leftover pulp from the sieve. Set aside the strawberry liquid to cool.
5. Beat the cream cheese and sugar in a large bowl until well-blended. Add the ice cream and mix well. Fold in the strawberry puree.

6. Pour this mixture over the prepared crust and freeze the cheesecake for 4 hours or until firm.
7. Remove the cheesecake from the freezer about 30 minutes before serving. Garnish with fresh berries and whipped cream.

And that’s it! Beautiful, right? Delicious too! Cool, creamy, tangy, and sweet! You’ll be looking for excuses to make it.

This is a must try for those hot summer days. (Though, you can enjoy it all year long.)

Frequently Asked Questions

Can I use frozen strawberries instead of fresh ones?

Absolutely! Frozen strawberries work just as well as fresh ones in this recipe. Just make sure to thaw them completely before using, and follow the same steps for cooking and straining.

How long does the cheesecake need to freeze?

The cheesecake should be frozen for at least 4 hours or until firm. For the best texture and ease of slicing, you can also prepare it a day in advance and let it freeze overnight.

What’s the best way to serve this cheesecake?

For optimal flavor and texture, remove the cheesecake from the freezer about 30 minutes before serving. This allows it to soften slightly, making it easier to slice and more enjoyable to eat.

How should I store any leftovers?

Store any leftovers in an airtight container in the freezer. When you’re ready to enjoy another slice, let it sit at room temperature for a few minutes to soften before eating.

More Desserts You’ll Love

• Strawberry Coconut Cake
• Peanut Butter and Jelly Cheesecake Bars
• Strawberry Cheesecake Dip
• Lemon Curd Cheesecake Tarts

 If you try this old-fashioned recipe and love it, please stop back and leave a comment and a 5-star rating below. 

Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest! 

Strawberry Ice Cream Cheesecake

What will it be – cheesecake or ice cream? You can have both with this Strawberry Ice Cream Cheesecake! Rich and creamy, this delicious dessert recipe is perfect for the warmer days ahead.

4.80 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cheesecake, dessert, ice cream, strawberry

Prep Time: 20 minutes minutes

Ingredients

• 2 cups fresh or frozen (thawed) strawberries
• 1 cup sugar
• 18 ounces cream cheese softened
• 1.5- quart vanilla ice cream softened
• Additional berries plus whipped cream for garnish

Pretzel Crust:

• 2 cups small pretzels
• 2 tablespoons brown sugar
• 1/4 cups unsalted butter melted

Instructions

• Begin by lining the bottom of an 8-inch springform pan with parchment paper. Set aside.
• Place the pretzels in a food processor. Pulse until they resemble sand. (Alternatively, you can place the pretzels in a plastic sealable plastic bag and smash them repeatedly with a rolling pin.)
• Add the finely crushed pretzels, brown sugar, and melted butter to a bowl. Stir to combine. Spoon this mixture into the prepared springform pan and press the mixture down with your fingers to form an even layer of crust. Freeze for 30 minutes.
• Place the strawberries in a small saucepan over medium heat. Cook for 3-5 minutes or until the berries start to break down. You can speed up the process by crushing the berries with the back of a spoon. Remove the cooked strawberries from heat and strain them through a fine sieve into a bowl. Use a spatula or a spoon to push through as much of the liquid as possible. Discard the leftover pulp from the sieve. Set aside the strawberry liquid to cool.
• Beat the cream cheese and sugar in a large bowl until well-blended. Add the ice cream and mix well. Fold in the strawberry puree.
• Pour this mixture over the prepared crust and freeze the cheesecake for 4 hours or until firm.
• Remove the cheesecake from the freezer about 30 minutes before serving. Garnish with fresh berries and whipped cream.